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Citric Acid Question

post #1 of 7
Thread Starter 
Lots of recipes call for encapsulated citric acid.

At a home brew store this afternoon, I picked up 2 ounces of food grade citric acid by the LD Carlson company.... can I substitute thus for eca, or is it eca?
post #2 of 7
No, not usually.
Plain citric acid lowers the pH of the meat, denatures the proteins and raises heck with the binding of the sausage...which leads to a crumbly sausage.
Encapsulated citric acid was developed to avoid that problem...the acid isn't released until after the bind phase, when the temperature of the sausage reaches a certain point.



HTH


~Martin
post #3 of 7
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post

No, not usually.
Plain citric acid lowers the pH of the meat, denatures the proteins and raises heck with the binding of the sausage...which leads to a crumbly sausage.
Encapsulated citric acid was developed to avoid that problem...the acid isn't released until after the bind phase, when the temperature of the sausage reaches a certain point.

thanks. Well, now what to do with a buck and a quarters worth of citric acid?



HTH


~Martin
post #4 of 7
Quote:
Originally Posted by Bill Ace 350 View Post

 

Make beer!

Happy smoken.

David

post #5 of 7
Brew something that requires citric acid. biggrin.gif






=Martin=
post #6 of 7
Thread Starter 
I stopped on a brew supply store to grab some dextrose, which I did, and saw the citric acid... thought I had scored! Oh well, a friend of mine brews, I'll pass it to him. Buyer beware!
post #7 of 7
I use citric acid in rubs a lot of times, especially on things like ribs where I want to minimize the fatty flavor. It doesn't take much and really brightens flavors without changing the overall flavor.
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